Easy Peach Cobbler with Cake Mix
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This peach cobbler with yellow cake mix is so easy, quick to make, and full of flavor. The lightly-spiced peach filling has a moist, cake-like crust topped with pecans, brown sugar, and cinnamon for a sweet crunch. Make this peach dump cake using store-bought shortcuts or our from-scratch options.
See all of our fresh peach recipes for more ideas.
Why You’ll Love This Recipe
- Rigorously tested – Our recipe contributor (also a pastry chef!), Rachel Riegel, tested many variations of this recipe until she nailed it. She did the same with our Strawberry Shortcake Trifle and Brownie Mix Recipes, too.
- Outstanding flavor – The cinnamon, cardamom, ginger, and brown sugar pair great with the peaches. The brown sugar on top of the cobbler provides a crispy, caramelized exterior that really sets it apart from other peach dump cakes.
- It’s perfect to serve at gatherings because it yields 12 servings, is super easy to make, and cheap to make.
- This recipe uses homemade yellow cake…which is easier than you’d think and FAR better than store-bought. (But it works perfectly fine with a boxed mix.)
- We’ll show you how to make this with canned, fresh, or frozen peaches.
If you want to try another easy peach dessert, try our Peach Crisp.
Ingredients
Here are the simple main ingredients you’ll need to make your own Peach Cobbler with Cake Mix.
Ingredient Notes:
- Simple Yellow Cake Mix – Use our homemade recipe or an 18-ounce store-bought mix. We love the taste and texture of this yellow cake in place of traditional shortcake!
- Fresh, frozen, or canned peaches – Canned is easiest but fresh is best. We recommend using canned peaches in heavy syrup because using peaches canned with juice or light syrup may result in a soggy topping.
- Optional for topping: Homemade Whipped Cream – You can top the cobbler with this or vanilla ice cream!
How to Make Peach Cobbler with Cake Mix
Find the full, printable recipe card at the bottom of this post.
Prep Oven and Peach Mixture
Preheat oven to 350°F. Grease and sprinkle a little flour all over a 9×13 inch metal baking dish.
In large bowl, mix together canned peaches (be sure to drain one of them first), cornstarch, 1/2 teaspoon cinnamon, cardamom, ginger, lemon juice, and vanilla.
Build the Cobbler
Pour mixture into the prepared baking dish. Sprinkle cake mix all over the top of the peach mixture (use all of it). Sprinkle brown sugar, pecans, and 1/4 teaspoon cinnamon over cake mix. Drizzle melted butter all over the top.
Bake & Serve
Bake 40 minutes with foil loosely over the top (to prevent pecans from burning). Remove foil, rotate pan, and bake 20-25 more minutes. The filling should be bubbling and the cake topping golden brown.
Let cool for a few hours. Serve with whipped cream or vanilla ice cream. Store in the refrigerator in air-tight container for up to 3-4 days.
Tips for Success
- Sprinkle the cake mix over the peach mixture as evenly as possible – tap the pan against the counter a couple times to let it settle in an even layer.
- When you’re drizzling the butter on top of the mix, try to cover as much surface area as possible by thinly drizzling, and then tap the pan again on the counter a couple times.
- If there are patches of dry cake mix near the end of the bake time that are still there, you can smooth them with a spatula to gently moisten them, or drizzle a tablespoon or two extra or melted butter onto those areas and continue baking.
Peach Cobbler Substitutions and Variations
- To substitute fresh or frozen peaches: Use 3 pounds of sliced fresh or frozen peaches, increase the cornstarch to 2 tablespoons, and add 1/4 cup brown sugar, 1/4 cup granulated sugar, and 1 1/3 cups of water to the filling. Cobbler will bake about 5-10 minutes longer.
- Pecan variations: pistachios, almonds, walnuts.
- For a more nutty, complex flavor, use melted browned butter in place of regular melted butter.
Freezing Peach Cobbler
Freeze for Later: Let it fully cool and store in an air-tight, freezer-friendly container (or wrap tightly in several layers of foil or plastic wrap). It can typically be stored in the freezer for 1-2 months and still maintain good quality.
Prepare from Frozen: Let thaw in the refrigerator overnight.
Recipe FAQs
The baked and cooled dump cake can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 1-2 months.
We recommend serving it warm in bowls with vanilla or cinnamon ice cream or Homemade Whipped Cream or Maple Whipped Cream.
More Peach Recipes
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Easy Peach Cobbler with Cake Mix
This peach cobbler with yellow cake mix is so easy, quick to make, and full of flavor. The lightly-spiced peach filling has a moist, cake-like crust topped with pecans, brown sugar, and cinnamon for a sweet crunch. Make this peach dump cake using store-bought shortcuts or our from-scratch options.
Ingredients
- 1 (29-ounce) can sliced peaches in heavy syrup (see fresh peach sub in Notes)
- 1 (29-ounce) can sliced peaches in heavy syrup, drained (see fresh peach sub in Notes)
- 1 1/2 tablespoons cornstarch
- 3/4 teaspoon cinnamon, divided
- 1/4 teaspoon cardamom
- 1/4 teaspoon ground ginger
- 1 teaspoon lemon juice
- 1 1/2 teaspoons vanilla extract
- 1 batch of Homemade Yellow Cake Mix or 1 box of yellow cake mix
- 1/3 cup light brown sugar
- 1/2 cup chopped pecans
- 8 tablespoons (1 stick) unsalted butter, melted
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Prep: Preheat oven to 350°F. Grease and sprinkle a little flour all over a 9×13 inch metal baking dish.
- Combine Peach Mixture: In large bowl, mix together canned peaches (be sure to drain one of them first), cornstarch, 1/2 teaspoon cinnamon, cardamom, ginger, lemon juice, and vanilla.
- Build the Cobbler: Pour mixture into the prepared baking dish. Sprinkle cake mix all over the top of the peach mixture (use all of it). Sprinkle brown sugar, pecans, and 1/4 teaspoon cinnamon over cake mix. Drizzle melted butter all over the top.
- Bake: Bake 40 minutes with foil loosely over the top (to prevent pecans from burning). Remove foil, rotate pan, and bake 20-25 more minutes. The filling should be bubbling and the cake topping golden brown.
- Cool and Serve: Let cool for a few hours. Serve with whipped cream or vanilla ice cream. Store in the refrigerator in air-tight container for up to 3-4 days.
Freeze for Later: Let it fully cool and store in an air-tight, freezer-friendly container (or wrap tightly in several layers of foil or plastic wrap). It can typically be stored in the freezer for 1-2 months and still maintain good quality.
Prepare from Frozen: Let thaw in the refrigerator overnight.
Notes/Tips
- Tips for Success:
- Sprinkle the cake mix over the peach mixture as evenly as possible – tap the pan against the counter a couple times to let it settle in an even layer.
- When you’re drizzling the butter on top of the mix, try to cover as much surface area as possible by thinly drizzling, and then tap the pan again on the counter a couple times.
- If there are patches of dry cake mix near the end of the bake time that are still there, you can smooth them with a spatula to gently moisten them, or drizzle a tablespoon or two extra or melted butter onto those areas and continue baking.
- To substitute fresh or frozen peaches: Use 3 pounds of sliced fresh or frozen peaches (peeled or unpeeled works!), increase the cornstarch to 2 tablespoons, and add 1/4 cup brown sugar, 1/4 cup granulated sugar, and 1 1/3 cups of water to the filling. Cobbler will bake about 5-10 minutes longer.
- If you don’t have cardamom or ground ginger on hand, feel free to omit either ingredient. You could also replace either with cloves or allspice.
- It is recommended to use canned peaches in heavy syrup because using peaches canned with juice or light syrup may result in a soggy topping.
- Pecan variations: pistachios, almonds, walnuts.
- For a more nutty, complex flavor, use melted browned butter in place of regular melted butter.
Recipe Contributor: Rachel Riegel
Pastry Chef Rachel Riegel developed and rigorously tested this recipe for Thriving Home.
Rachel grew up in northern Michigan with a family that loved to cook and bake. She attended a career center for culinary and baking and pastry arts in high school and went to college at The Culinary Institute of America in Hyde Park, New York. She graduated in August 2023 with a Bachelor’s in Food Business Managment and Baking and Pastry Arts.
In her free time, she loves to read, listen to true crime podcasts, go on walks, travel, and spend time with her fiancé.
Find more of Rachel’s desserts here.
Photos and video by Whitney Reist of Sweet Cayenne.
This cobbler recipe is so flavorful and perfect for summer! The brown sugar and nuts on top take it to the next level, as do fresh peaches. It’s even better served warm with vanilla ice cream!
So good warm with ice cream!! Thanks for the review Rachel!